Ingredients:
- 10 spring roll wrappers
- 1 cup shredded cabbage
- 1 carrot, grated
- ½ cup bean sprouts
- ½ cup sliced bell peppers
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Oil for frying
Instructions:
- Heat sesame oil in a pan. Add all vegetables and stir-fry for 2–3 minutes.
- Add soy sauce and cook until vegetables are slightly tender. Remove from heat.
- Place a spring roll wrapper on a clean surface, add 2 tablespoons of filling, and roll tightly. Seal edges with a bit of water.
- Heat oil in a deep pan and fry spring rolls until golden brown.
- Drain on paper towels and serve hot with sweet chili sauce.
Tips:
- For a healthier version, brush with oil and bake at 400°F (200°C) for 15 minutes.
- Add tofu or mushrooms for a protein boost.
Notes:
Crispy veggie spring rolls are light, crunchy, and bursting with fresh flavor — perfect as appetizers, party snacks, or even lunchbox treats.
